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  1. Smoking Audi

    Yay, fire ban was lifted...I can smoke meat again.

    Just read the Louisiana burn ban guidelines. Outdoor burning in connection with the preparation of food was still allowed. At least that is what I saw at the louisiana.gov website.
  2. Smoking Audi

    Looking for a pork rub that is NOT brown sugar based

    Right now we have Truvia in the house for our brown sugar substitute. We have Baby Ray sugar free BBQ sauce at the moment as well. We like the G. Hughes stuff as well. The down side of a sugar free BBQ sauce is that it does not seem to caramelize. Thank you everyone for the rub ideas.
  3. Smoking Audi

    Looking for a pork rub that is NOT brown sugar based

    Gonna be smoking a pork butt over the holiday weekend and we usually use a brown sugar based rub but this time we are looking for something different? Anybody have a rub they want to share that does not use brown sugar? Wife is type 2 diabetic so if it has sugar we will be using a...
  4. Smoking Audi

    To Clean or Not to Clean - and How the Heck to do that

    Thanks everyone. Will get to scraping this week to get ready for my next pork butt over Labor Day.
  5. Smoking Audi

    Best Flavor pellets for Brisket

    Our first and only brisket we did a mix of oak and hickory. We read about adding in sone Cherry to get a deeper red color. I typically get pit boss or lumberjack pellets. Traeger branded pellets are said to use oils to get the various flavors instead of others that use woods without oils.
  6. Smoking Audi

    Lowly brats

    We tried smoking brats a while ago but never could get the skin how we liked so now brats get sone in the Ninja Air Fryer. Our pellet burns very clean at the higher temps to crisp up the skin like we prefer so we get prey much no smoke flavoring
  7. Smoking Audi

    To wrap or not to wrap that is the question

    For ribs we have never wrapped. Only had 1 rack now come out a bit rough. For pork butt we prefer the butcher paper over foil. Foil seems to make the bark get soft. We got our butcher paper off Amazon of all places and t works really good.
  8. Smoking Audi

    To Clean or Not to Clean - and How the Heck to do that

    We did a really long smoke this past weekend and the Traeger is looking a bit rough inside it. Normally I just pull the grate, change the foil and vac out the ash but this time it’s looking like it might benefit by a deeper cleaning. To clean or not to clean? And then how to clean?
  9. Smoking Audi

    First Brisket goes on the Traeger tonight

    Brisket leftovers tonight for dinner, 1 cup of beef broth in a pan then sealed in foil at 325 for about an hour. Dayum tasty but the bark was a bit soft / washed out. I think we are gonna make burnt ends tomorrow
  10. Smoking Audi

    No Trim Brisket

    Looks yummy
  11. Smoking Audi

    Playing the waiting game now

    Hopefully your brisket turns out as good as mine did. We ran 180 overnight because my settings on the Pro 34 were 180 or 225, nothing in between. Ours started at 16 lbs before trimming but we did not trim a lot off. Ran 180 overnight and then up to 225 when I got up. Once wrapped I turned it up...
  12. Smoking Audi

    First Brisket goes on the Traeger tonight

    Yeah we might have sliced wrong but it was still yummy. So far we have only ate off the flat.
  13. Smoking Audi

    First Brisket goes on the Traeger tonight

    Thanks everyone. I must say this brisket was much easier than I thought it was going to be. Between this site, videos from Matt at Meat church and Mad Scientist BBQ I was able to gain a lot of knowledge before even starting to trim the packer on Friday. It was actually pretty easy and painless...
  14. Smoking Audi

    First Brisket goes on the Traeger tonight

    Probe tender so it’s pulled now and in the cooler. Overall it was 200-205 Daughter just came home and offered her smells. Her : that smells really good, why couldn’t you take up smoking before I went vegetarian. I might not be an effing vegetarian if you did.
  15. Smoking Audi

    First Brisket goes on the Traeger tonight

    Been wrapped and back on the grill for a bit over an hour now. Increased the temp to 275. Probe is reading 183F. Trying to decide at what temp to pull and toss in the cooler. Looked at the Traeger app and recipes range from 195 to 204F when done and pulled. Thoughts?
  16. Smoking Audi

    First Brisket goes on the Traeger tonight

    Seems to have stalled about 172F. Wrapping soon with butcher paper. A bit over 14 hours now.
  17. Smoking Audi

    First Brisket goes on the Traeger tonight

    8 AM and 167F. I have to say that with a pellet smoker, cooking a brisket has been no where near as difficult as I had feared it would be. The pit runs +/- 20F and just keeps going. I am sure if I was on charcoal or running an offset it would be much harder to keep temp and I probably would...
  18. Smoking Audi

    First Brisket goes on the Traeger tonight

    6 AM and I am up to check. 153F Turned the pit up to 225, gonna check in 30 to see how junior is doing
  19. Smoking Audi

    First Brisket goes on the Traeger tonight

    Trimming wise, it was straight from the fridge so we thought it would be cold enough. Knife wise we will have to look into sharpening or getting a better knife. We were not sure fat side up or down and the “experts” on the videos were mixed on up or down as well. We decided fat up with the...
  20. Smoking Audi

    First Brisket goes on the Traeger tonight

    Just went on. Gonna run it at 180 over night. Mixed oak and hickory.
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